We Ate, We Drank, and We Were Merry!

Oatmeal Fudge Bars
(Caron)

3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 tbsp vanilla, divided
1 (14-oz) can sweetened condensed milk
2 cups semisweet chocolate chips
3 tbsp butter
1/2 tsp salt
1/2 cup sliced almonds (optional)

Preheat oven to 350.  Lightly grease a 9x13 baking pan.  In a large bowl, beat together one cup butter and brown sugar until fluffy.  Mix in eggs and one tbsp vanilla.  In another bowl combine oats, flour, baking soda, and 1 tsp salt - then stir into butter mixture.  Set aside.  In a medium saucepan, heat condensed  milk, chocolate chips, 3 tbsp butter, and 1/2 tsp salt over low heat, stirring until smooth.  Remove from heat.  Stir in almonds (if desired) and 1 tbsp vanilla.  Pat 2/3 of the oat mixture into the bottom of the pan.  Spread chocolate mixture evenly over the top and dot with remaining oat mixture.  Bake for 30-35 minutes in preheated oven.  Do not bake! Let cool on a wire rack, then cut into bars and serve.

Baked Brie
(Meghan)

1 pkg crescent rolls
1 round pkg brie

Wrap the brie in crescent rolls and bake according to directions.  Serve with crackers

Fig, Prosciutto, and Blue Cheese Squares
(Virginia)

2 tbsp olive oil
2 garlic cloves, pressed
3 oz thinly sliced prosciutto, chopped
1 (11-oz) can refrigerated pizza crust dough
1 tbsp fresh rosemary, chopped
1/2 cup fig preserves (Braswell's was used)
3/4 cup blue cheese, crumbled
1/2 tsp freshly ground pepper
rosemary sprigs and figs for garnish

Preheat oven to 400.  Combine oil and garlic in a microwave safe container and microwave on high for 20 seconds or just until warm.  Let stand while prosciutto cooks.  Cook prosciutto in a large skillet over medium-high heat for 11 minutes or until browned and crisp; remove prosciutto, and drain on paper towels.  Unroll dough, and place on lightly greased, large baking sheet.  Press out dough with hands to form a 15x13 rectangle.  Brush dough with garlic and oil and sprinkle with rosemary.  Spread fig preserves over dough; sprinkle with blue cheese, prosciutto, and pepper.  Bake at 400 for 15 minutes or until crust is browned and crisp.  Let stand 5 minutes before cutting.  Garnish, if desired.

*Prosciutto can be cooked up to 2 days ahead.  Store in an airtight container in the refrigerator until ready to assemble the recipe.

Jingle Juice
(Virginia)

1 (48-oz) bottle cranberry juice cocktail
1 1/2 cups vodka
1/3 cup sweetened lime juice
1 (1-liter) bottle gingerale, chilled
ice cubes
fresh cranberries and lime wedges on swizzle sticks for garnish

Stir together first 3 ingredients.  Stir in gingerale just before serving.  Serve over ice.  Garnish, if desired.

Note: For testing purposes only, Rose's West India Sweetened Lime Juice was used.

Artichoke Dip
Ashley

1 can artichoke hearts (drained; tear by hand)
4 oz. chopped green chlies
1 cup grated Parmesan cheese
1 (8-oz container) sour cream

Mix the four ingredients and bake at 350 until top is slightly browned.  Serve with Fritos Scoops.